Pineapple Pudding Frosting - Master Cookbook Recipe # 286

Name: Pineapple Pudding Frosting - Master Cookbook Recipe # 286
Prep time: 5 min
Total time: 5 min
Yield: 1 (one) multi-layer cake
Cuisine: Southern Baking
Ingredients: 20 oz. can Crushed pineapple (with juice); 5 oz. box Instant vanilla pudding mix; 8 oz. container Cool Whip topping

This Pineapple Pudding Frosting is the essential companion to the classic Pig Pickin' Cake. It is light, fluffy, and incredibly tropical. By using the juice from the crushed pineapple to hydrate the pudding mix, you ensure every bit of citrus flavor is packed into the frosting. It’s a stable, creamy topping that perfectly complements the mandarin orange cake layers.

This is recipe #286 in Tammy’s Master Cookbook.

Prep time: 5 minTotal time: 5 min

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Ingredients

20 oz. can Crushed pineapple (with juice)
5 oz. box Instant vanilla pudding mix
8 oz. container Cool Whip topping

Instructions

Combine: In a large mixing bowl, stir together the entire can of crushed pineapple (including the juice) and the dry instant vanilla pudding mix.
Blend: Fold in the Cool Whip topping and mix until the frosting is smooth and well-blended.
Frost: Spread the frosting generously between the layers and over the top and sides of your cooled orange cake.
Store: Wrap the cake and refrigerate. This frosting is best enjoyed chilled and helps keep the cake moist.

Notes

Tammy’s Tips

Make sure you don't drain that pineapple! The juice is what dissolves the pudding mix and gives the frosting its perfect consistency. This frosting is so delicious it almost tastes like a mousse,if you have any left over, it's wonderful served on its own with a few vanilla wafers!